Salmon Florentine and Quinoa Pilaf with Pine Nuts

Salmon Florentine

Makes 4 Servings

2 10-ounce packages frozen spinach, thawed

1 tablespoon olive oil

1/4 cup minced shallots

2 teaspoons minced garlic

5 sun-dried tomatoes, chopped

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper,

plus more for taste

1/2 cup part-skim ricotta cheese

4 6-ounce skinless salmon fillets,

rinsed and patted dry

1 recipe Quinoa Pilaf with Pine Nuts*

(recipe follows)

Preheat the oven to 350 degrees. Using your hands, squeeze all excess liquid from the spinach.

Heat the olive oil in a large skillet over medium heat.

Add the shallots and cook, stirring, until they begin to soften, about 3 minutes.

Add the garlic and cook for 1 minute more. Add the spinach, sun-dried tomatoes, red pepper flakes, salt, and pepper and cook, stirring, for an additional 2 minutes. Remove from the heat and let cool for approximately 15 minutes. Add the ricotta and stir to combine. Season with additional salt and pepper to taste.

Using your hands, pack approximately 1/2 cup of the spinach mixture on top of each salmon fillet, forming the mixture to the shape of the fillet. Place the fillets on a rimmed baking sheet or in a glass baking dish and bake for 15 minutes, until the salmon is cooked through.

Serve alongside the pilaf.

*Quinoa Pilaf with Pine Nuts

Makes 4 Servings

2 cups low-sodium chicken broth

1 cup quinoa

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup fresh parsley leaves, chopped

Salt and freshly ground black pepper to taste

Put the broth and quinoa in a medium-size saucepan and bring to a boil. Reduce the heat to simmer, then cover and cook until the liquid is absorbed and the grain is tender, about 15 minutes.

Meanwhile, toast the pine nuts in a large dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove the nuts from the pan and set aside. Heat the oil in the same skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they are softened and beginning to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.